We’ve been grilling vegetables this way for years, and the timing matters more than the marinade. Toss the veggies in balsamic, lemon, and garlic the moment they come off the grill, while they’re hot enough to absorb it. If you marinate beforehand and grill with the marinade on, you lose the flavor.
What our readers are saying
Have made this marinade several times–love it! Veggies are great warm or cold. Will keep several days in the refrigerator, getting tastier day-by-day.
BJ
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Step-by-step instructions to make a grilled vegetable marinade
Why this recipe works
Hot vegetables pull liquid in the way cold ones don’t, so the balsamic, olive oil, and lemon end up soaking into veggies rather than just coating them.
Balsamic vinegar carries the recipe. It’s sweet and tart at the same time, which means we skip the sugar most marinade recipes add and let the vinegar shine. Garlic powder, dried basil, and a hit of fresh lemon round it out.
Whatever you have in the drawer that takes well to a hot grill goes on the same way: zucchini, peppers, mushrooms, onions, eggplant, asparagus, summer squash.
What we learned testing this
Cut on the bigger side: Aim for pieces that won’t fall through the grates. If you want smaller pieces, use a grill basket or pan so you don’t lose half the veggies to the grill.
Pull the veggies before they go soft: Most of these get gummy when overcooked. Aim for char marks and a slight bend, not limp.
Pre-oil the grill: A light coat of oil to coat the grill grates helps to prevent sticking.
No grill? Same idea: Roast the cut veggies at 400°F for 15-20 minutes, then toss them with the marinade right out of the oven. Same result, different appliance.
The marinade itself keeps about a week: We mix it in a mason jar and use it through the week on whatever we grill or roast. It goes well with chicken or steak, similar to our balsamic vinegar marinade for proteins.
What to serve with these grilled veggies
We almost always pair these with something grilled.
Usual pairings: Mediterranean Grilled Chicken when we want more lemon and herbs, Grilled Pork Chops when we want something heartier, or Smoked Tri-Tip when we have time to babysit the pellet grill.
They’re also good warmed up on top of eggs the next morning, or piled on toasted sourdough as a quick lunch.
Marinated Grilled Vegetables (Balsamic)
Ingredients
For the veggies:
- 1 medium zucchini, sliced into bite sized pieces
- 1 red onion, sliced into rings
- 1 bell pepper, top and seeds removed and sliced into strips
- 1 cup mushrooms, halved
- 1 cup cherry or grape tomatoes
- 1/2 eggplant, sliced into bite sized pieces
For the vegetable marinade:
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- 1 tsp dried basil
- Juice of 1 lemon
- 1/2 tsp salt
- 1/2 tsp pepper
Equipment
- Grill
Instructions
- Chop up all of the vegetables and heat your grill to medium-high heat.1 medium zucchini, sliced into bite sized pieces, 1 red onion, sliced into rings, 1 bell pepper, top and seeds removed and sliced into strips, 1 cup mushrooms, halved, 1 cup cherry or grape tomatoes, 1/2 eggplant, sliced into bite sized pieces
- Mix the marinade ingredients in a bowl or jar and set aside.1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp garlic powder, 1 tsp dried basil, Juice of 1 lemon, 1/2 tsp salt, 1/2 tsp pepper
- Place vegetables in a large bowl or on a sheet pan if you're putting them directly on the grill grates. If desired, use a grill pan to help prevent the veggies from falling through the grill.
- Place veggies on the grill to cook, about 6-8 minutes per side. You want the veggies to get a nice char from the grill, but pull them off before they get too soft.
- Remove veggies from the grill and place them in a bowl. Pour the marinade over the veggies and gently toss to coat.
- Allow the veggies to sit for 5 minutes to soak up the flavors. Serve and enjoy.
Have made this marinade several times–love it! Veggies are great warm or cold. Will keep several days in the refrigerator, getting tastier day-by-day.
Thank you so much for sharing this recipe. I’ve made it at least five times. Just love it!
Can you tell me to make marniade ahead of time how long will it last in a mason jar stored in fridge?
The marinade should last for at least a week in the fridge.
This was so easy and tasted delicious. Great with any combination of veggies.
Really good recipe. Minced fresh garlic in place of garlic powder. The recommendation to coat veges with marinade after grilling makes the finished dish turn out really well.
Delish! I’ll be keeping leftovers in my fridge to throw on salads for lunch.
This is the first recipe I’ve tried from Real Simple Good, and it definitely won’t be the last! I used this recipe two nights ago, and it was wonderful. Easy and wonderful — what a combo! I also had it for lunch today, and it was even better. Excuse me now, I’ve got to go find another recipe from this site!
Glad you enjoyed it, thanks for coming back to leave a rating and review 🙂
Outstanding! I made these grilled vegetables for the first time today. The recipe was simple, which made it even better! I will be making these often! I added asparagus. Yellow squash would have been good to add, also.
Glad you enjoyed the recipe! It’s easy to switch up with any veggies too. Thanks for coming back to leave a rating and review, we appreciate it 🙂